Moussaka Quiche Recipe

Name: Moussaka Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups oil; 1 medium eggplant, peeled and thinly sliced; 2 cups onions, thinly sliced; 6 mushrooms, thinly sliced; 3 cups ground beef, cooked and drained (or lamb); 1 teaspoon crushed red pepper flakes; 6 -8 eggs; 2 cups milk; 4 dashes hot pepper sauce; 1/3 cup parmesan cheese, grated; 1/4 cup chopped fresh chives; 2 garlic cloves, minced; salt and pepper, to taste; 2 (9 inch) pie crusts, unbaked; 3 medium tomatoes, thinly sliced

Servings: persons

2 cups oil
1 medium eggplant, peeled and thinly sliced
2 cups onions, thinly sliced
6 mushrooms, thinly sliced
3 cups ground beef, cooked and drained (or lamb)
1 teaspoon crushed red pepper flakes
6 -8 eggs
2 cups milk
4 dashes hot pepper sauce
1/3 cup parmesan cheese, grated
1/4 cup chopped fresh chives
2 garlic cloves, minced
salt and pepper, to taste
2 (9 inch) pie crusts, unbaked
3 medium tomatoes, thinly sliced

1
Heat oil in 10 inch skillet; deep-fry eggplant slices until translucent and lightly browned ( 2 to 3 minutes) and place on paper towels to drain.
2
Drain oil from skillet, leaving a thin coating on bottom.
3
Saute onion until almost soft, and remove to paper towels to drain.
4
Saute mushrooms until moisture evaporates; drain.
5
Mix meat with crushed red pepper.
6
Preheat oven to 325 degrees.
7
In a large bowl combine eggs, milk, hot pepper sauce, cheese, garlic and chives with salt and pepper to taste; whisk vigorously for about 3 minutes.
8
Place a layer of eggplant in each unbaked pie shell; follow with a layer of mushrooms, onions, tomatoes, and meat mixture.
9
Continue layering until shells are 3/4 full (do not pack down as egg mixture must seep through).
10
Divide egg mixture between quiches to fill.
11
Place quiches on a baking sheet and bake in lower third of oven for 45 minutes to 1 hour, until custard is set (if quiche starts to brown too quickly before custard is done, cover with foil).
12
Remove from oven and let stand for about 10 minutes before serving.

2046

kcal

Calories

177

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups oil, 1 medium eggplant, peeled and thinly sliced, 2 cups onions, thinly sliced, 6 mushrooms, thinly sliced, and more.

Yes, Moussaka Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moussaka Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions